Recipe: Lemon Garlic Salmon Pasta

Salmon Pasta is what’s happening tonight. Quick, Easy and ready in Under 30 Minutes. ⁣
⁣
I’m working on reducing my Simple Carbohydrates so I decided to make this dish with gluten free pasta and vegan butter. ⁣*this recipe serves 6-8

Flaky pink salmon, al dente chickpea fusili, wilted spinach and crisp green capers on a beautiful white double plate on top of a white and grey marble counter.

Lemon Garlic Salmon Pasta

Prep Time:
Cook Time:
Total Time: 30 minutes
Serves: 6-8
Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS⁣

• 1 package of Maria’s Homestyle Chickpea Fusilli⁣

• 1 lb. salmon fillet⁣

• 1 teaspoon garlic, minced⁣

• 1 tablespoon @miyokoscreamery vegan butter⁣

• 1 teaspoon dried basil⁣

• 1 teaspoon dried oregano⁣

• Salt and pepper to taste⁣

• 4 - 5 handfuls of spinach⁣

• Zest + juice of one lemon⁣

• 2 teaspoons capers⁣

INSTRUCTIONS

1. Cook the pasta according to package directions

2. Add butter to a large pan. Season salmon with salt and pepper and place in pan. On medium low heat cook for 3 minutes. Flip and cook for an additional 3 minutes until done. Remove from pan and set aside. ⁣

3. Add garlic and spinach to the pan and cook for 1 minute until spinach is wilted. ⁣

4. Once the pasta is cooked, drain and toss with spinach, garlic, basil and oregano. Season with salt and pepper to taste⁣

5. Add lemon juice, zest and capers to the pasta and toss to mix⁣

6. Flake the salmon into bite-size pieces and gently toss salmon with the pasta⁣

Recipe: Potato Pizza

You NEED this pizza in your life!

The thinly sliced potatoes, fragrant thyme top a crispy homemade pizza dough with dollops of fresh cheese ….. it doesn’t get much better than this.. This pizza is easy to assemble, highly addictive and the perfect addition to pizza night!

I know what you're thinking - HELLO carb load!  Well . . . yes, but If you go to Italy, you’ll see potato pizza in many of the trattorias. Stay with me here, picture yourself sitting at a tiny cast iron bistro table on a patio in Rome, with a fresh out of the wood burning oven potato pizza with a glass of chilled white or ruby red vino. Buon Appetito Tesoro!

Need the perfect homemade pizza dough recipe for this pizza click here.

Potato Pizza

Prep Time: 30 minutes 
Cook time: 30 minutes 
Total Time: 1 hour 
Serves: 1 (13”x18”) sheet pan
Author: Mary Mammoliti | Kitchen Confession 

INGREDIENTS 

• 1 prepared pizza dough or make my quick and easy pizza dough 

• 7 medium yellow potatoes 

• 1 tablespoon kosher salt

• 1 ball mozzarella cheese (see Options below for a substitution)

• 5 tbsp olive oil

• 3-4 cloves garlic, minced 

• 1 teaspoon dry thyme

• Salt and pepper to taste

INSTRUCTIONS 

1. Preheat your oven to 425°F

2. Prepare your pan with a tablespoon of olive oil and using a paper towel spread to coat the pan. 

3. Peel the potatoes and add them to a large pot and cover with cold water with 1 tablespoon kosher salt and bring to a boil, reduce heat to. simmer and cook the potatoes for about 20 minutes, until fork tender. You should be able to pierce the potato with no resistance.

4. In a small bowl, combine the olive oil, garlic, thyme, salt and pepper.

5. With your fingers, begin to press the dough to the sides of the pan. If your dough resists and won’t cooperate, let it rest for a bit while you work on the potatoes. Your dough should eventually cover the entire pan. If holes develop, simply pinch them together. 

6. Drain the potatoes, allow them to cool to the touch and slice each one. Slice them as thin as you can get them.

7. Start layering the potato slices over the pizza dough, overlapping the slices slightly until the dough is covered, all the way to the edges of the pan. 

8. Drizzle the olive oil mixture over the pizza and spread carefully or evenly over the potatoes, using a brush.

9. If using mozzarella, cut or tear the it into small pieces and place on the pizza.

10. Place the pizza onto the middle of the oven  and bake for 20-30 minutes until the potatoes begin to brown. 

11. Remove from the oven, drizzle with 1 tablespoon oil and enjoy. 

    OPTIONS: You can also top the pizza with fresh ricotta in place of the mozzarella. Do not bake the pizza with the ricotta. When the pizza is ready, remove from oven, dollop with 1 cup ricotta; drizzle with oil and top with several grinds of pepper.

Recipe: Quick And Easy Pizza Dough

This really is the perfect Pizza Dough recipe when you have to get dinner on the table in a hurry.

This crust has a nice bit of crunch. It’s the perfect backdrop to whatever toppings you want to layer on top. One of my favourite toppings are potato, and without sounding dramatic it’s probably one of the best pizzas you will ever have!

Raw eggs, for and smooth round ball of fresh pizza dough lightly floured on the kitchen counter

Quick And Easy Pizza Dough

Prep Time: 10 minutes
Proof Time: 2 hours
Total Time: 20 minutes 
Serves: 1 Rectangular Sheet Pan
Author: Mary Mammoliti | Kitchen Confession

INGREDIENTS

• 1 cup warm water (about 110°C)

• 1 tablespoon honey

• 1 tablespoon oil

• 1 tablespoon dry instant yeast

• 1 teaspoon sea salt

• 2 cups all purpose flour

INSTRUCTIONS

1. In a large bowl or the bowl of an electric stand mixer fitted with the dough hook, add the warm water, honey, oil, salt, and sprinkle the yeast overtop. Let it sit for 5 minutes and allow it to bloom. There should be a foamy later on the top of the liquid mixture in the bowl. 

2. If using a stand mixer turn it on low and slowly add the flour until a soft dough forms and begins to pull away from the sides of the bowl. NOTE: Use your fingers and touch and the dough. The dough should feel soft, smooth and not sticky.

3. Continue to knead the dough for 2-3 minutes longer.  NOTE: If kneading by hand or if using whole wheat flour, continue to kneed 5-6 minutes longer. 

4. Cover the bowl with plastic wrap and let sit until doubled in size, 1-2 hours. 

5. Remove the plastic wrap and punch the dough down and place the it onto the center of your prepared sheet pan. With your fingers, begin to press the dough to the sides of the pan. If your dough resists and won’t cooperate, let it rest for a bit. Your dough should eventually cover the entire pan. If holes develop, simply pinch them together. 

6. Continue with pizza toppings of your choice and bake in a preheat oven 425°F for 20-30 minutes.

Recipe: Corn Chowder

Soups Up! Here in Toronto winter isn’t done with us just yet. So I thought I would share the recipe for this happy, bright and lightened up version of my Corn Chowder to brighten up the day. The colour Yellow makes most of us feel better & on this snowy day, I could use all the sunshine I can get and this bright shade is the closest to sunshine I can get.

Corn Chowder

Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hr 10 mins
Servings: 8 servings
Author: Mary Mammoliti | Kitchen Confession

INGREDIENTS

• 6 cups corn kernels, about 7 cobbs, divided

• 3 cups chicken stock, divided

• 4 slices turkey bacon

• 1 tablespoon olive oil

• 1 cup cooking onion, finely diced 

• 1 medium carrot, finely diced

• 2 celery stalks, finely diced

• 2 cloves garlic, minced

• 1 teaspoon chopped fresh thyme

• 1 medium sweet potato, peeled and cut into ½-inch dice

• 1 cup 2% milk (or almond milk but thickness may vary)

• 1 teaspoon kosher salt

• ¼ teaspoon black pepper

• 1 bay leaf

• 1 can full fat coconut milk, (400ml)

• 1 tablespoon minced parsley

INSTRUCTIONS

1. Cut the kernels off the cob and transfer to a bowl.

2. Add 4 cups of corn kernels and 2 cup chicken stock to a blender. Process until smooth, 1 minute on medium speed.

3. Add turkey bacon and olive oil to a large dutch oven or pot. Heat the pot over medium heat, cook and stir turkey bacon until crisp, 5 to 7 minutes. Transfer to a cutting board and chop into bite size pieces.

4. Add onions, carrots, sweet potato and celery. Cook until onions are translucent and vegetables are tender, 5 to 6 minutes.

5. Add garlic and thyme, cook until fragrant, 30 seconds.

6. Add the remaining 2 cups of corn kernels and saute for 1 minute.

7. Add corn puree, 1 cup of chicken stock, salt, pepper, and bay leaf.

8. Bring soup to boil, reduce heat to a simmer. Stir every few minutes and cook for 15 minutes. Add milk and coconut milk, stir and continue to simmer for 5 minutes or until potatoes are fork-tender, about 20 minutes total cook time.

9. Turn off the heat and discard bay leaf. Stir in the parsley, taste the corn chowder and season with more salt and pepper as desired.

10. Divide the soup into serving bowls. Top with crispy turkey bacon and parsley.

Recipe: Warm Kale Brussels Sprouts and Fennel Salad

If Kale and Brussels Sprouts had a baby and then invited Fennel over for a visit then they all hung out on this cute white plate. I would call it your next best side dish - OH WAIT! That’s exactly what this is - let me introduce you to your new FAV dish. ⁣Warm Kale Brussels Sprouts and Fennel Salad⁣ ⁣

You’re Welcome :)

Warm Kale Brussels Sprouts and Fennel Salad

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serves: 6
Author: Mary Mammoliti | Kitchen Confession 

INGREDIENTS 

• 2 shallots, peeled and thinly sliced

• 3 tablespoons olive oil, divided 

• 1 pound brussels sprouts, trimmed and sliced thinly

• 1 bunch of kale leaves, removed from stems and thinly slice into ribbons 

• 1 bulb fresh fennel, thinly sliced 

• salt and pepper, to taste

• 1 teaspoon red pepper chili flakes

• Juice from half of a lemon

INSTRUCTIONS 

1. Hold the Brussels sprout from the stem end and thinly slice discard the stem end.

2. Heat 2 tablespoons of olive oil in a large nonstick pan over medium heat. Add the shallots and cook, stirring occasionally, until soft, 4 to 5 minutes.

3. Add the Brussels sprouts, kale and remaining tablespoon of olive oil and sauté until tender, 3 to 4 minutes.

4. Stir in the fennel and continue to cook for 2 minutes. Taste and season with salt, pepper,chili flakes, and the juice of 1/2 a lemon.

5. Transfer to a serving dish and enjoy. 

Recipe: One Pot Chicken And Rice

Get ready for a flavour explosion! Cajun-inspired Chicken thighs cooked on top of spicy rice and beans, and this all happens in one pot! 

……… Mic Drop

Round white bowl with rice and beans topped with two chicken thighs. A couple chili peppers to the side of the bowl with a fork and spoon.

ONE POT CHICKEN AND RICE

Prep Time: 10 minutes 
Cook Time: 45 minutes 
Total Time: 55 minutes 
Serves: 4
Author: Mary Mammoliti | Kitchen Confession 

INGREDIENTS

MARINADE:

• 1 tsp sea salt

• 1 tsp garlic powder

• 1 1/2 tsp paprika

• 1/2 tsp pepper

• 1/2 tsp dried ground onion

• 1/2 tsp cayenne pepper

• 1/2 tsp oregano

• 1/4 tsp red pepper flakes

• 1 tsp lemon juice

• Drizzle enough olive oil over the spices to make a wet paste

REST OF DISH:

• 2 Tbsp Olive oil

• 1/4 cup diced pancetta

• 4 bone-in skin on chicken thighs

• 1 medium yellow onion diced

• 1 jalapeno pepper seeded and diced

• 2 celery stalks diced

• 1/2 tsp dried oregano

• 1 tsp dried parsley

• pinch of red pepper flakes

• salt and pepper to taste

• 1 tablespoon tomato paste

• 1 can red kidney beans, drained and rinsed

• 1 cup DRY long-grain rice, rinsed

• 2 1/4 cup chicken stock or broth

• Minced fresh parsley for garnish

INSTRUCTIONS

1. Combine all marinade ingredients in a medium sized mixing bowl. Add chicken thighs and turn to coat. Set aside.

2. Preheat oven to 350 degrees F.

3. Add drizzle of olive oil to dutch oven and heat over MED-HIGH heat. Brown dices pancetta, then transfer to a plate. 3 min

4. Add chicken thighs, skin side down, and sear for 2-3 minutes per side, to develop a nice crispy skin.

5. Transfer chicken to plate with the pancetta.

6. Lower heat to MED-LOW and add in chopped onion, jalapeno and celery. Saute for about 2-3 minutes, until softened.

7. Add parsley, oregano, red pepper flakes, tomato paste, salt, pepper and stir.

8. Add rice, red kidney beans and chicken stock, stir to combine, and let simmer for 1 minute.

9. Nestle chicken thighs and pancettta on top of the rice (pour in the juices that are left on the plate as well). Return to a simmer, remove from heat, then cover.

10. Bake at 350 degrees F for 35 minutes (covered).

11. Remove the lid and bake another 10-15 minutes, until liquid is absorbed into the rice.

12. Garnish with chopped fresh parsley and serve!

Recipe: Tuscan Chicken White Bean and Kale Soup

This is your Friday Fast and Healthy One Pot Meal idea.

Warning - you’re gong to want to pick up a Rotisserie Chicken on the way home and make this TUSCAN CHICKEN WHITE BEAN AND KALE SOUP right away!

I’ve included a BONUS RECIPE. Keep scrolling to the bottom of this post for my Cheesy Garlic Crostini recipe and try not to drool on your screen on the way down :)

Photo Description: A round bowl of soup surrounded by utensils, a napkin, side dish.

Tuscan Chicken White Bean and Kale Soup

Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes⁣
Serves: 8 ⁣
Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS⁣

1 rotisserie chicken⁣
2 tablespoons olive oil⁣
2 leeks, finely chopped⁣
2 large carrots, finely diced⁣
8 Little Potato Company fingerling potatoes, diced⁣
2 cloves garlic, minced⁣
2 bay leaves⁣
2 (15 ounce)cans white kidney beans, drained and rinsed⁣
1 bag pre cut kale or 2 bunches kale, stems removed and roughly chopped⁣
9-10 cups low-sodium chicken stock⁣
Kosher Salt and Freshly Ground Black Pepper, to taste⁣

INSTRUCTIONS⁣

1. Pull apart the rotisserie into bite size pieces and set aside⁣

2. In a large pot, heat 2 tablespoons olive oil over medium heat. Add leeks, carrots, and potato. Season with kosher salt and cook until vegetables begin to soften, stirring occasionally, approximately 7-10 minutes. Add garlic, bay leaves, beans, and cook for 2-3 minutes. Add kale, and cook until it becomes slightly wilted. Add chicken, chicken stock, season with a little more salt, pepper, and cover with lid.⁣

3. Bring soup to a boil, then reduce heat to a simmer and cook for about 30 minutes. The soup will thicken as the potatoes begin to release their starch into the soup.⁣

   NOTE: This soup tastes even better the next day.⁣

⁣

⁣BONUS RECIPE!

CHEESY GARLIC CROSTINI

INGREDIENTS

1 baguette
¼ cup olive oil
1 teaspoon garlic powder
½ teaspoon onion powder
Gruyere and Asiago Cheese, shredded

INSTRUCTIONS

1. Preheat the oven to 375°F.
   Combine olive oil, garlic powder and onion powder in small bowl. Set aside.

2. Slice baguette crosswise into approximately ¼-inch pieces. Place baguette slices onto lightly greased baking sheet.

3. Brush baguette slices with olive oil mixture. Turn over baguette slices and brush opposite side with olive oil mixture.

4. Bake for 5-7 minutes. Remove from oven and flip baguette slices. Bake for another 5 minutes, top with cheese and broil for 1 minute until the cheese melts but watch it carefully not to burn it. Remove from oven and serve along inside the soup.

Store leftovers in an airtight container.

HOT TIP: If you don’t plan on eating the entire baguette of crostini prepare them and instead of baking them place them in a resealable freezer bag and freeze. 

Recipe: Roasted Italian Sausage & Veggie Sheet Pan Dinner

Have you heard of sheet pan dinners? If you haven’t, make this Roasted Italian Sausage & Veggie Sheet Pan Dinner be your introduction. Tossing everything onto one pan is literally the easiest way to make dinner. Not only are they easy to make, it makes clean up a breeze. Spoiler Alert! I’ve added a special ingredient for a hint of sunshine in this cozy dish. Can you guess what it could be?

 Roasted Italian Sausage & Veggie Sheet Pan Dinner

This is one of my favourite meals and a great addition to meal prep days. It’s quick, easy and it fits all in one sheet pan making it perfect for busy weeknights!

 PREP TIME: 15 minutes
COOK TIME: 30 minutes
TOTAL TIME: 45 minutes
SERVINGS: 4

INGREDIENTS 

• 4 links Italian sausages, cut into 2" pieces (you can substitute for chicken sausage)

• 1 pound brussels sprouts, halved

• 1 pound mini potatoes, cut into quarters

• 2 medium size carrots, peeled and cut into 2” pieces

• 1 large parsnip, peeled and cut into 2” pieces

• 1/4 cup extra virgin oil

• zest of 1 lemon

• 1 1/2 teaspoons garlic powder

• 1 1/2 teaspoons onion powder

• 1 teaspoon dried parsley

• 1/2 teaspoon dried oregano

• 1/4 teaspoon dried thyme

• 1 teaspoon sea salt

• 1/2 teaspoon freshly ground black pepper

INSTRUCTIONS 

1. Preheat oven to 400 degrees. Line a baking sheet with foil. Toss the sausage, sprouts, carrots, and parsnips on the baking sheet and set aside.

2. Whisk together the olive oil, lemon zest, garlic powder, onion powder, parsley, oregano, thyme, salt, and pepper. Drizzle over the sausage and veggie mixture. Toss to combine.

3. Place the sheet pan in the oven and bake for 15 minutes, then use a spoon to gently mix the sausage mixture and bake for another 15 minutes or until veggies are tender.

Recipe: The Only Mac and Cheese Recipe You Need

This one pot recipe is so quick and easy you won’t know what to do with yourself with all the extra time you saved on dinner! On this weeks Kelly and Company I talked about Fall comfort food and shared my top picks along with a few surprising ingredients to take your dish downtown to flavour town! Topping that list is Mac and Cheese.

It’s cheese, pasta, milk, and butter which in my language means Love BUT just when you thought it couldn’t get any better try adding powered mustard. Add in a teaspoon to the cheesy sauce while it’s hot stir and add macaroni. Be prepared for a party in your mouth!

NOTE: Don’t expect to get an overwhelming mustard taste. The acidity cuts some of the creaminess of the mac and cheese and rounds out the flavour. It also adds a slight tang that I think adds a little character to the dish.

Photo Description: whitebowl filled with creamy, cheesy, Mac and Cheese

 Stovetop Mac and Cheese

PREP TIME: 5 MINS
COOK TIME: 15 MINS
TOTAL TIME: 20 MINS
Serves: 6-8
Author: Mary Mammoliti | Kitchen Confession

INGREDIENTS

2 tablespoons butter
2 tablespoons flour
3 cups water
4 cups milk
1 pound uncooked pasta (cavatappi)
1 teaspoon sea salt
1/2 teaspoon garlic powder
1/2 teaspoon ground mustard
4-5 cups freshly-grated sharp white cheddar cheese
1/2 cup freshly grated parmigiano reggiano cheese (optional)

INSTRUCTIONS

• Melt butter in a large stockpot over medium-high heat. Add flour, and stir until combined. Cook for 1 minute, stirring occasionally. Then pour in 1 cup of the water, and whisk until the mixture is completely smooth and begins to thicken. Gradually pour in the remaining water and milk, stirring until evenly combined.

• Stir in the pasta, salt, garlic powder, and mustard until combined. Then continue cooking, stirring occasionally, until the mixture begins to simmer.

• Grating your cheese while the pasta cooks to save time and set aside.

• Reduce heat to medium-low and continue cooking, stirring occasionally, for about 9-10 minutes, or until the pasta is al dente.

• Remove from heat, and stir in the cheese until melted. Taste, and season with additional salt and black pepper, if needed.

• Serve immediately, and enjoy hot

TIPS: Always use block cheese for this recipe, and then grate them at home.  Try not to use pre shredded bags of cheese. They have less flavour and don’t melt as nicely as grating your own.

CHEESE SWAPS: Half-cheddar, half-fontina, or gouda, or havarti if you would like a creamier mac and cheese.